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15 Bean Collard Green Soup with Honey Butter Cornbread
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15 Bean Collard Green Soup with Honey Butter Cornbread

6 h 40 minServes 8Nutri-Score C€€
from @5tfumatthew2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • 15 bean mix (soaked overnight and drained)Pantry450 g
  • collard greens (stems removed, sliced and chopped into strips, washed in cold salted water)Produce700 g
  • yellow onion (diced)Produce1 piece
  • celery (diced)Produce4 pieces
  • red bell pepper (diced)Produce1 piece
  • green bell pepper (diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • Kinder Sunday pot roast seasoning packetSpices1 piece
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • smoked paprikaSpices5 g
  • black pepperSpices3 g
  • Creole chicken bouillonPantry10 g
  • red pepper flakesSpices2 g
  • brown sugarPantry10 g
  • bay leavesSpices2 pieces
  • smoked turkey drumMeat1 piece
  • chicken stockPantry720 ml
  • waterOther720 ml
  • butter (for the soup)Dairy45 g
  • fire roasted diced tomatoesPantry400 g
  • green onion (sliced)Produce3 pieces
  • white rice (cooked, for serving)Grains300 g
  • cornmealGrains200 g
  • all-purpose flourGrains120 g
  • baking powderPantry10 g
  • saltSpices5 g
  • granulated sugarPantry30 g
  • eggDairy2 pieces
  • buttermilkDairy240 ml
  • butter (melted, for the cornbread)Dairy60 g
  • honey (for the honey butter)Pantry40 g

per serving

Nutrition

412kcal

Carbs
60 g
Proteins
16 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl ×2
  • cast iron skillet
  • Whisk
  • Colander
  • Saucepan

step by step

Method

  1. Soak the beans

    • Rinse the 15 bean mix and soak it in water overnight.
    • Drain the beans before using.
    Step 1

  2. Prep the collard greens

    • Stack the collard leaves, roll them, cut off the stems and slice down the middle.
    • Chop the leaves into strips.
    • Wash the greens several times in cold salted water until the water runs clean.
    Step 2

  3. Prep the vegetables

    • Dice the yellow onion, celery, red bell pepper and green bell pepper.
    • Mince the garlic.
    Step 3

  4. Load the slow cooker

    • Pour the drained beans into the slow cooker and add the diced vegetables.
    • Season with the pot roast packet, garlic powder, onion powder, smoked paprika, black pepper, chicken bouillon, red pepper flakes and brown sugar.
    • Add the bay leaves, smoked turkey drum, chicken stock and water.
    Step 4

  5. Add the greens and cook

    • Pack all the collard greens into the slow cooker and add the butter.
    • Cover and cook on high.
    Step 5

  6. Shred the turkey

    • Remove the turkey drum from the slow cooker and shred the meat off the bone with your hands.
    • Return the shredded meat to the slow cooker and cook again.
    Step 6

  7. Finish the soup

    • Stir in the fire roasted diced tomatoes and sliced green onion.
    • Let it heat through before serving.
    Step 7

  8. Make the honey butter cornbread

    • Preheat the oven to 175 °C and prep the cast iron skillet.
    • Whisk the dry ingredients together in one bowl and the wet ingredients in another, then combine.
    • Pour into the skillet and bake.
    Step 8

  9. Add the honey butter

    • Melt the butter with the honey and brush it over the warm cornbread.
    Step 9

  10. Serve

    • Spoon the soup over cooked white rice and serve with the cornbread.
    Step 10
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